Heat up some canola oil in a small pan over medium heat. When heated, pour some rice noodles into the pan. They will fry immediately, so you should ensure that they are turned around and removed after being fried on both sides. Take care not to burn them.

Whisk the ingredients for the sauce together - soy sauce, hoisin sauce, rice vinegar, sesame oil, dried ginger, minced garlic, sriracha, and cornstarch - until all the ingredients are well mixed.

Heat the big pan or cast iron skillet over medium-high heat with 1 tablespoon of canola oil. Add in the chicken and onion, and stir constantly until the meat is finely chopped and almost done cooking.

Add in the water chestnuts and sauce mixture, and sauté for another 2 minutes. Add in the green onions, and take off the heat.

Serve over crispy rice noodles. Use the noodles and meat to stuff 8 lettuce cups.

Combine the soy sauce and chili garlic sauce in a small bowl. Set aside.